Garlic Roasted Cherry Tomatoes Salsa
Recipe shared by Rabia Raza
Cherry tomatoes 1/2 kg
Olive oil 1 Tablespoon
Salt and pepper 1/2 teaspoon each
Peeled whole garlic pods 6
Mix and bake for 30 minutes till soft.
Mash thoroughly and put in a saucepan along with 2 Tablespoons sugar, one Tablespoon vinegar, 2 Tablespoons each of Tomato ketchup and chilli garlic sauce, half teaspoon each of salt and crushed red pepper and a pinch of dried mixed herbs.
Cook for ten minutes, then cool completely and store in a dry glass jar in the fridge for up to a week.
Best served with nachos, Doritos, Papri or as a base sauce for wraps.